Salatada

Sea scallops with celery root and meyer lemon salad

Indulge in succulent sea scallops paired with crisp celery root, tossed in zesty Meyer lemon vinaigrette for a refreshing and flavorful salad.

Ingredients:

2 Meyer lemons, plus more for garnish, or 1 tablespoon finely grated lemon zest plus 2 tablespoons fresh lemon juice
2 teaspoons Dijon mustard
2 tablespoons olive oil
1 tablespoon capers, soaked and drained if packed in salt, rinsed if packed in vinegar, chopped
Fine sea salt, freshly ground black pepper
12 large dry-pack sea scallops
1 tablespoon neutral oil, such as canola or grapeseed
6 cups finely julienned peeled celery root (from about 1 softball-size celery root)
¼ cup parsley leaves with tender stems
Flaky sea salt

Prepare lemons by removing the skin and separating the flesh. Dice the lemon flesh and place it in a small bowl. Finely chop the peel until you have approximately 1 tablespoon and add it to the bowl with the diced lemon. Squeeze the juice from the remaining lemon, add 2 tablespoons to the bowl with the lemon, and mix in mustard, oil, and capers. Adjust the seasoning by adding a pinch of fine sea salt and pepper, along with more lemon juice if necessary.
Season the scallops with a pinch of fine sea salt and pepper. Heat a neutral oil in a nonstick pan over medium-high heat. Pat the scallops dry and place them in the pan, ensuring they are spaced about 1 inch apart (you may need to cook them in batches). Let the scallops cook without moving them until the bottom side turns a caramel brown color, approximately 1 minute. Flip the scallops and continue cooking until they are heated through but still slightly translucent in the middle, approximately 1 minute.
Combine the celery root, parsley, and lemon dressing in a medium-sized bowl. Adjust the seasoning with a pinch of fine sea salt and pepper if desired. Serve the salad alongside the scallops, garnishing with a sprinkle of flaky sea salt and lemon wedges.

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